Submitted by: Traci from 37 Cooks,
Set your oven to 350°F degrees. Spray your pan with cooking spray. In a bowl add shredded chicken, onion, 1 teaspoon of the New Mexico Green Chili Powder and one cup of cheese into a bowl. Mix together. Assemble your enchiladas, remembering to put them seam-side down in your pan. Set aside.
In a medium sauce pan melt butter. Stir in flour, cook only until just bubbly. Gradually add broth and allow it to come just to a simmer. Remove from heat and add 1/2 cup of cheese, chiles and 1/2 teaspoon of New Mexico Green Chili Powder. Mix together. Add sour cream.
Pour over your enchiladas. Top with remaining 1/2 cup of cheese. Cook about 25-30 minutes or until all bubbly and fantastic.
I boiled 5 boneless, skinless chicken thighs for this recipe. I love the moistness of thighs, but if you want to use a half of a pre-cooked rotisserie chicken from your grocery store, then do it. You can also use breast portions if that is what you like. NO rules on the chicken!